Re: Smoked Meat
I've done a lot of the standard meals on the smoker.. including pulled pork (6-9 lbs), ribs, pork chops, whole chickens, beer can chicken etc...
But I've always done it with charcoal. Tomorrow I'm going to try and do an 8 lb boston butt (bone in pork shoulder), but for the first time I'm going to cook with hickory wood chunks. Anything I should be worried about?
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